Delicious Salsa Verde Chicken Skillet for Busy Weeknights

Salsa Verde Chicken Skillet is a quick weeknight dinner, featuring chicken in tangy salsa verde with Tex-Mex cheese, perfect for busy evenings.

Print Recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 lbs Chicken Breasts Boneless, skinless for best results
2 tablespoon Olive or Avocado Oil For searing

For the Sauce

1 cup Salsa Verde Fresh or high-quality store-bought
1 cup Chicken Bone Broth For moisture and richness

For Seasoning

1 teaspoon Garlic Powder To enhance flavor
1 teaspoon Chili Powder Adjust for spice preference
1 teaspoon Salt To taste
1 teaspoon Pepper To taste

For Topping

1 cup Tex-Mex Cheese Blend Mix of Monterey Jack and cheddar
¼ cup Fresh Cilantro For garnish
1 Lime Slices For garnish
2 Scallions Optional, for garnish

Equipment

oven-proof skillet

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C). Season chicken breasts with garlic powder, chili powder, salt, and pepper.
In an oven-proof skillet, heat oil over medium heat. Sear chicken for 3 minutes on each side until golden-brown.
Remove chicken and deglaze the pan with chicken bone broth, scraping browned bits. Add salsa verde and let bubble.
Return chicken to the skillet, simmer for 10 to 15 minutes, until cooked through and sauce thickens.
Sprinkle cheese over chicken and bake for 3 to 4 minutes until cheese is melted and bubbly.
Garnish with cilantro and lime slices before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 250mgIron: 2mg

Notes

Serve hot and enjoy this satisfying meal with loved ones.

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